Chocolate Buttermilk Cake With a Sour Cream Frosting |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A lovely dark, moist cake. The frosting is creamy and refreshing and is nice on other cakes too. It’s a recipe from Judith Olney. Ingredients:
1 cup unsalted butter |
1 1/2 cups sugar |
2 large eggs |
1/2 cup good quality cocoa powder |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
2 cups sifted all-purpose flour |
1 1/2 cups buttermilk |
1 tablespoon instant coffee, dissolved in |
1 tablespoon hot water |
1 cup sour cream |
1 cup icing sugar or 1 cup confectioners' sugar, sifted after measuring |
1 cup heavy cream |
Directions:
1. Preheat oven to 350°F.
2. Butter a 10-inch springform pan and line the bottom with parchment paper.
3. Cream together the butter and the sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, continue beating until thick and light.
5. Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
6. With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
7. Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
8. Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
9. Make the frosting just before you need it.
10. Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
11. Release the cake and turn it upside down on a platter.
12. With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
13. Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
14. Leave in the fridge until ready to serve.
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